| Prep: 30 mins | Cook: 1 hour | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 10g | 2g | 65g |
| sugars | fibre | protein | salt |
| 7g | 6g | 35g | 0.76g |
Why I Love Iranian Mahi Polow
Admittedly, my heart often wanders towards the cool, coastal breezes carrying the aroma of succulent Maine lobster rolls and creamy New England clam chowder. Yet, every once in a while, my culinary compass points to a different direction, a flavor-packed journey to the heart of the Middle East. It’s during these times that I find solace in the comforting layers of Mahi Polow, an Iranian recipe packed full of aromatic herbs, tender fish, and fluffy Basmati rice.
A Culinary Love Affair
The first time I tasted Mahi Polow, it struck a chord. The intricate balance of spices, the delicate textures and pleasing tang of fresh herbs- it was an instant infatuation. The simple generosity and soulfulness of Persian cuisine set my taste buds alight. The dish is somewhat reminiscent of the Spanish Paella, albeit with an unmistakable Persian twist deriving from the wholesome combination of fish and aromatic herbs. Bon Appetitfeatures a similar rice dish, albeit vegetarian, that captures the striking complexities of Iranian cuisine.
Inspired by Masters
I can’t write about Mahi Polow without paying tribute to my major source of inspiration- the masterful Najmieh Batmanglij. The “goddess of Iranian cooking”, Batmanglij’s recipes are a voyage through time, and her rendition of Mahi Polow is, in my humble opinion, a transcendent experience. I have strived to capture a sliver of that indulgent magic in my own kitchen for my daughters, Erin and Samantha, who equally share this love for Persian cuisine.
The Joy of Sharing
What makes Mahi Polow even more special is how elegantly it pairs with a variety of dishes. A simple salad of cucumber, tomato, and fresh mint on the side adds a refreshing contrast. Or imagine a roast chicken, marinaded in traditional Persian spices, to make a hearty dinner for the whole family. The pomegranate seeds, barberries, and almonds, while optional, elevate the dish to a whole other level, adding a bounty of texture and flavor to the mix.
Still, at the end of the day, whether savoured by a warm fireplace in a Portland winter or at a breezy summer picnic by the Atlantic coast, Mahi Polow always seems to hit the right spot.
What You’ll Need
- 3 cups Basmati rice
- 6 large pieces of white fish
- 1/2 cup olive oil
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups fresh dill, finely chopped
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cups water for the rice
- 2 tablespoons saffron water
- 1 cup pomegranate seeds (optional)
- 1/2 cup slivered almonds (optional)
- 1/2 cup barberries (optional)
Method
Step One
Start by rinsing your Basmati rice under cold water until the water runs clear. Afterwards, soak the rice in lukewarm water for 30-40 minutes before draining.
Step Two
While your rice is soaking, heat half of the olive oil in a large frying pan over medium heat. Once hot, add in the white fish and fry on each side until golden brown. Once cooked, remove the fish from the pan and set aside.
Step Three
Using the same pan, add in the chopped onion and minced garlic. Cook until the onion becomes translucent.
Step Four
Stir in the turmeric, cinnamon, salt, and black pepper to the pan. Cook for 1-2 minutes until the spices are well combined with the onions and garlic.
Step Five
In a separate bowl, combine the finely chopped herbs (dill, parsley, and cilantro). Add half of this herb mixture to the pan and stir well.
Step Six
Add the soaked and drained Basmati rice to the pan and stir until all the grains are coated with the herb and spice mixture.
Step Seven
Pour in four cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pan. Allow the rice to cook for about 15-20 minutes, or until all the water has been absorbed and the rice is tender.
Step Eight
While your rice is cooking, reheat your pan and add the remaining olive oil. Once hot, gently place your fried fish pieces back into the pan. Pour the saffron water over the fish and cover the pan. Allow to cook for another 10 minutes.
Step Nine
Once your rice is cooked, fluff it with a fork and gently fold in the cooked fish, the remaining herb mixture, and the optional ingredients if you choose to use them (pomegranate seeds, slivered almonds, barberries).
Your delicious Mahi Polow is ready to serve! Enjoy it hot!
